This hearty, smoky, and flavor-packed Ultimate Chili combines ground beef, beans, fire-roasted tomatoes, and warm spices simmered to perfection. Finished with your favorite toppings, it’s the ultimate comfort food for game day, cold nights, or anytime you’re craving something bold and satisfying.

📝 Ingredients

5 oz diced pancetta (or 5 slices thick-cut bacon)
1¾ lbs ground beef
1 medium white onion, diced
1 medium red bell pepper, diced
1 jalapeño, seeded and diced
4 cloves garlic, minced
1 bottle (1½ cups) beer
1½ cups beef stock
2 (15-oz) cans fire-roasted diced tomatoes (with juices)
2 (15-oz) cans beans of choice, rinsed and drained (e.g., pinto, red kidney)
1 (4-oz) can diced green chiles
1 chipotle chili in adobo, diced + 1 tsp adobo sauce
1 Tbsp chili powder*
1 tsp smoked paprika
1 tsp ground cumin
Sea salt and freshly cracked black pepper, to taste

Optional Toppings:

Diced avocado, chopped cilantro, diced green/red onions, shredded cheddar, sour cream, lime wedges, or crumbled tortilla chips

👨‍🍳 Instructions

1. Brown the Meat

In a large stockpot over medium-high heat, sauté the pancetta (or bacon) for about 3 minutes. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Using a slotted spoon, transfer the cooked meat to a plate. Reserve 1 tablespoon of grease in the pot and discard the rest.

2. Sauté the Vegetables

Add the onion, red bell pepper, and jalapeño to the pot and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for another 2 minutes.

3. Build the Flavor

Pour in the beer, scraping up any browned bits from the bottom of the pot. Add back the cooked beef and pancetta, then stir in the beef stock, fire-roasted tomatoes, beans, green chiles, chipotle chili and adobo sauce, chili powder, paprika, and cumin.

4. Simmer

Bring everything to a simmer, reduce heat to medium-low, cover, and let cook for 20 minutes, allowing the flavors to meld.

5. Season and Serve

Taste and adjust with salt, pepper, or extra chili powder or cumin, if desired. Serve hot with your favorite toppings!

❤️ Why You’ll Love This Recipe

Incredible flavor: Smoky, spicy, and rich, thanks to chipotle and fire-roasted tomatoes
One-pot meal: Minimal cleanup, maximum flavor
Customizable: Add your favorite beans, toppings, or heat level
Great for leftovers: Tastes even better the next day!

💡 Tips

Beer adds depth. Use a medium-bodied beer like amber ale or lager. For alcohol-free, sub more broth.
Drain excess grease after browning meat to avoid a greasy chili.
Chipotle in adobo gives heat and smokiness—add more for extra kick!
Simmer longer if you want richer, deeper flavor (up to 1 hour on low, uncovered).

🔄 Variations and Substitutions

No pork? Use all ground beef or substitute turkey/chicken.
Vegetarian version: Use plant-based ground meat and veggie broth.
Beans: Black beans, cannellini, or even lentils work well.
Spicy lovers: Add cayenne pepper, extra jalapeños, or a splash of hot sauce.

❓ FAQs

Can I make this chili ahead of time?
Yes! It actually tastes better the next day. Store in the fridge for up to 4 days or freeze for 3 months.

Can I cook this in a slow cooker?
Yes—after browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours.

What can I use instead of beer?
Substitute with extra beef stock or a splash of brewed coffee for similar depth.

🍽️ Serving and Suggestions

Serve in a bowl with all your favorite toppings.
Use leftovers for chili cheese fries, nachos, or stuffed baked potatoes.
Pair with cornbread, rice, or a simple green salad for a full meal.
Add a squeeze of lime before serving to brighten the flavors.